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A method of pickling salmon practiced in Newcastle during the 17th and 18th centuries. The secret ingredient was beer, and this differentiated this pickling method to any other.
Fish were stewed in a mixture of two quarts of water, to three of strong beer, half a pound of Bay salt and half a pound of common salt. The next day, it would be potted with some of this liquid, plus strong alegar and several spices. Salmon treated in this way would keep for a whole year. See 'Alegar'
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